The third section was on the change of beef tenderness during the preservation. It is the first time that the variation of tenderness and the change of pH were studied.
第二部分在“冷却牛肉贮藏期间嫩度变化的研究”中，首次探讨了牛肉在贮藏过程中嫩度变化趋势及其与pH值变化之间的相关性，以及冷却牛肉嫩度与失水率的关系。
参考来源 - 冷却牛肉综合保鲜技术的研究Except for physiological factors including breed and years affect tenderness of beef, processing modes after slaughter such as electrical stimulation and chilling system also play important roles in meat tenderization.
牛肉嫩度除了受牛品种、年龄等生理因素影响外,牛屠宰后的处理方式包括冷却速度、电刺激处理等都对牛肉的嫩度有显著影响。
参考来源 - 电刺激和延迟冷却对牛背最长肌中Calpains影响的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
本研究探讨高压电刺激对促进冷却牛肉成熟及改善牛肉嫩度的作用。
This study was carried out to explore acceleration of ageing of chilled beef and improvement of meat tenderness by high-voltage electrical stimulation (HVES).
本文介绍了影响牛肉嫩度的因素，以及目前通常使用的嫩化方法，最后提出了展望。
In this article, the factors that have effect on the tenderness and the tenderization technology usually used are presented; the future prospect is put forward in the end.
探讨原子力显微镜在牛肉嫩度测定中的应用，为肉品嫩度提供可靠、直观的测定方法。
Application of atomic force microscopy in beef tenderness measurement was studied to supply reliable and intuitive method for meat tenderness measurement.
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